Dulce de Leche Cheesecake Bars (Printable Version)
Creamy cheesecake, buttery crust, and silky dulce de leche unite in rich dessert bars with a touch of sea salt.
# What You'll Need:
→ Crust
01 -
Nonstick cooking spray
02 -
285 grams finely ground graham crackers (approximately 17 crackers)
03 -
30 grams granulated sugar
04 -
1/4 to 1/2 teaspoon ground cinnamon
05 -
140 grams unsalted butter, melted
→ Cheesecake Filling
06 -
680 grams cream cheese, at room temperature
07 -
200 grams granulated sugar
08 -
3 large eggs, at room temperature
09 -
120 millilitres dulce de leche, at room temperature
10 -
2 teaspoons vanilla extract
→ Topping and Finishing
11 -
160 millilitres dulce de leche
12 -
45 millilitres heavy whipping cream, plus extra as needed
13 -
Fleur de sel, to finish
# Steps to Follow:
01 -
Preheat the oven to 175°C. Coat a 33 x 23 x 5 cm metal or glass baking pan with nonstick spray. If desired, line the pan with foil and spray the foil for easier removal.
02 -
In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon. Add melted butter and mix until the crumb mixture is evenly coated. Press the mixture firmly and evenly onto the bottom of the prepared pan. Bake for 10 minutes or until light golden. Cool completely on a wire rack.
03 -
In a food processor or mixer, blend the cream cheese and sugar until smooth and creamy, approximately 1 minute, scraping down the bowl as needed. Add dulce de leche and blend until incorporated. Add eggs one at a time, blending 3 to 5 seconds after each addition. Add vanilla extract and blend briefly until combined.
04 -
Dollop the cheesecake batter over the cooled crust, then spread gently into an even layer. Bake for approximately 38 minutes, or until just set in the center and edges are puffed and slightly cracked. The center should feel slightly firm to the touch. Transfer to a wire rack and cool completely.
05 -
Combine dulce de leche and 45 millilitres cream in a microwave-safe bowl. Microwave for 10 seconds, stir gently, then repeat in 10-second intervals until melted. If the topping is too thick to pour, add more cream by the teaspoon until pourable.
06 -
Pour the warm topping over the cooled cheesecake and spread into an even layer. Refrigerate until well chilled, approximately 1 hour. Cut lengthwise into 4 strips, then crosswise into 6 strips to form 24 bars. Sprinkle with fleur de sel just before serving.
# Additional Notes:
01 -
The topping often contains some small lumps, which are unnoticeable after cutting the bars. For neater presentation, cut in advance.